Ingredients: (4 servings)
whole fish (such as salmon or cod)
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 50 grams
parsley, 50 grams
mint, 50 grams
saffron, 1/2 teaspoon
Note that fresh fish should have raised eyes and should be
bright red under the ears.
Cut fish length-wise from below. Remove insides, then wash
inside and out, and dry thoroughly. Place each side under
grill at high temperature for 5-10 minutes so that the skin
dries up. Remove fish and separate skin which should come
Prepare sauce as following: wash and finely chop coriander,
parsley and mint. Add lime juice, olive oil, saffron, salt,
and black pepper, and mix well.
Cover a suitable pan with aluminum foil and place fish on top.
Add the sauce on both sides as well as inside. Cover with a
sheet of aluminum foil and cook in oven at medium temperature
for 45 minutes to one hour. Note however that exact cooking
time depends on the type and size of fish. Take care not to
over-cook. Add more sauce 2 or 3 times during cooking. When
cooked, decorate fish with slices of lime or lemon and some
parsley. Serve with Sabzi-Polow.
It is customary to serve Maahi-Kabab with Sabzi-Polow
on the Iranian New Year's day which coincides with the Spring
Roxana & Farzin Mokhtarian